I feel that braised pork should be a delicious food with extraordinary significance.

It is a must-eat dish in my hometown during the New Year.

When it comes to meat, it is "stewed meat" if you want to satisfy your appetite. But if you want the stew to be authentic and delicious, you can't do it without two brushes. Today, let's share with friends how to make a delicious and authentic stew.

1. Raw materials should be fresh

As the saying goes, "A clever woman can't cook without rice". If you want to stew the meat well, you should first choose the meat well.

choose fresh meat. Under normal circumstances, the fresh flesh color is bright and elastic when pressed.

2, stew utensils are particular

Many people may not care much about stew utensils. In fact, this is the taboo of stew. It is suggested that you choose casserole when stewing meat. Although the stewing time is longer, the meat can be fully savored, and the protein in the meat can also be fully decomposed.

3. The ingredients should be enough

The stewed meat materials such as pepper, aniseed, fragrant leaves, cinnamon, ginger, garlic, green onions and so on should not be less

, which can not only cover up the fishy smell of the meat, but also integrate the fragrance of the ingredients into the fat of the meat, making the taste of the meat richer.

4. Blanch the meat before putting it into the pot

Many people don't know whether to use cold water or hot water for blanching. The answer is cold water, of course.

this step seems simple, but there is a big way. The reason why cold water is used to cook meat can not only better remove the residual blood and force out some oil in the meat, but also make the stew look bright, shiny and appetizing.

a more important reason is that the stew can be eaten without getting tired of it.

5. Heat

Chinese cooking has always paid attention to heat. And the key reason why the stew is delicious after cooking depends on it. It is not recommended to use big fire in the process of stewing meat, otherwise the meat fiber will harden after encountering high temperature. Slow stewing with small fire can not only stimulate the protein component in the meat, but also make the meat fiber "easy to catch". Only in this way can the stewed meat be soft and rotten.

6, stew tips-don't add vinegar when putting hawthorn

stew, you can try to put 3-5 small hawthorn in it, which can not only accelerate the dissolution of muscle fiber of meat, but also dissolve the greasy meat and play a seasoning role. It can be said that it is multi-faceted.